Edamame Mashed Potatoes

The secret ingredient in these homestyle, chunky mashed potatoes is edamame. The pureed beans add not only a nutty, buttery flavor, but also the health benefits of soy protein.

Ingredients

1 1/2 cups frozen shelled edamame (green soybeans)

2 cups cubed peeled Yukon gold potato (about 1 pound)

1/3 cup warm 1% low-fat milk

3 tablespoons reduced-fat sour cream

1 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Nutritional Information

Calories 131

Fat 4.5g

Satfat 1.9g

Protein 6.2g

Carbohydrate 15.7g

Cholesterol 9mg

Iron 1.3mg

Sodium 237mg

Caloriesfromfat 31%

Fiber 2.7g

Calcium 55mg

Calories 131

Fat 4.5g

Satfat 1.9g

Protein 6.2g

Carbohydrate 15.7g

Cholesterol 9mg

Iron 1.3mg

Sodium 237mg

Caloriesfromfat 31%

Fiber 2.7g

Calcium 55mg

How to Make It

Step 1

Place edamame in a medium saucepan. Add water to cover 2 inches above edamame; bring to a boil. Cook 7 to 8 minutes or until soft; drain and set aside.

Step 2

. Place potato in same pan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid.

Step 3

. Place edamame and reserved cooking liquid in a food processor or blender; process until smooth. Combine pureed edamame, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher until desired consistency.